Preheat oven to 425 degrees. Slice chicken breast into strips (I usually get three strips per breast). Pour coconut flour into a shallow dish (for dredging). In a separate shallow dish, mix almond flour and the next 9 ingredients (for dredging). In a third shallow dish, beat eggs. Dredge each chicken finger in coconut flour, dip in egg wash (coating well), and then roll in the almond flour mix until coated on all sides. Place chicken strips on a greased metal grate over a cookie sheet (line cookie sheet with foil for easy clean up). Bake for 20-25 minutes, or until chicken reaches an internal temperature of 160 degrees. While chicken is cooking, whisk together honey and Sriracha in small bowl. Plate chicken strips, sprinkle with chives and serve with the Honey Sriracha dipping sauce. These are great with sweet potato fries!

Meet April

I love food. I tolerate fitness.
I refuse to sacrifice one for the other. This blog is a chronicle of my husband approved (mostly) healthy recipes, fitness faux pas, and a little bit of everything in between. Learn More